Texas Toast Steak Sandwiches Recipe

Texas Toast Steak Sandwiches Recipe photo by Taste of Home

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These hearty open-faced sandwiches from Taryn Kuebelbeck are layered with fresh spinach, cheese, tomato and beef. Serve with ice-cold lemonade for a knockout summer lunch!

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Texas Toast Steak Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1/3 cup mayonnaise
2 teaspoons minced chipotle pepper in adobo sauce
6 slices Texas toast
6 beef cubed steaks (4 ounces each)
2 cups fresh baby spinach
6 Muenster cheese slices (1/2 ounce each)
6 tomato slices

Directions

In a small bowl, combine mayonnaise and chipotle pepper. Heat Texas toast on a foil-lined baking sheet according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 open-faced sandwich equals 383 calories, 19 g fat (5 g saturated fat), 82 mg cholesterol, 400 mg sodium, 19 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Texas Toast Steak Sandwiches in Simple & Delicious September/October 2008, p24

Slicing Tomatoes

The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.